RomanItalian
Stuffed Cabbage Rolls with Meat and Rice
by Cucina con Ruben · 548K subscribers on YouTube
Tender cabbage leaves stuffed with a savory mix of veal, chicken, Tropea onion, parsley, lemon zest, and parboiled rice, simmered in a rich tomato sauce. A comforting Italian classic.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
Ingredients
15 items- 1 headSavoy CabbageLarge cabbage, leaves separated
- 200 gGround VealGround veal
- 200 gMinced ChickenGround chicken
- 1 pcsTropea Red OnionFinely chopped
- ParsleyFresh parsley, including some stems, chopped
- SaltTo taste
- PepperTo taste
- 1 tbspLemon ZestGrated zest
- 100 gParboiled RiceParboiled rice
- 50 mlWhite WineFor deglazing
- 3 tbspOlive OilExtra virgin olive oil
- 1 pcsGarlicClove, crushed
- Chili Pepper(optional) — Optional, to taste
- 400 gPeeled TomatoesCrushed by hand
- 100 mlWaterAs needed for sauce
Method
- Blanch the cabbage leaves one by one in salted boiling water until softened.
- Prepare the filling: mix ground veal and chicken, finely chopped Tropea onion, parsley (including some stems), salt, pepper, lemon zest, and parboiled rice.
- Mix everything well with your hands.
- Dry the blanched cabbage leaves and place a portion of filling on each leaf.
- Fold the sides inward and roll tightly to form a neat parcel.
- In the same pot, heat oil and brown the cabbage rolls on all sides. Deglaze with wine and remove rolls.
- In the same pot, add more oil, a garlic clove, chili pepper (optional), leftover onion, and crushed peeled tomatoes. Add a splash of water, salt, and pepper.
- Return the rolls to the pot, add any leftover filling formed into a small meatball (to test doneness), add a little more water, cover, and simmer for 25 minutes.
- Check the meatball: if cooked through, the rolls are ready.
- Serve the rolls with the sauce.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
